There are probably a dozen different variations of macaroni and cheese and I think I’ve had them all: classic, southern style, gourmet, and the day-glo orange stuff that comes in a box. My own version had been hit or miss in the past but, this year, I finally got it just the way I like
There’s a lot of prep work involved with this one, but I don’t mind because I like to keep busy while waiting for the water to boil for the pasta. I prefer using a short pasta, like fusilli or penne, but I think this dish would work just as well with long pasta. — H.
A hot kitchen in summer can be especially brutal in the sweltering heat of New York City, so at this time of year I look to make tasty meals that keep the cooking to a minimum. I love a good salad, especially one that lets me clear out the fridge. This version of pasta salad
When I think of pasta, my mind usually goes to spaghetti and meatballs or cheesy lasagna. But sometimes when I’m craving comfort food and don’t want to end up in a carb coma, I go for something like this. Still comforting but not quite as heavy and sleep-inducing. It’s a good way to use up
I love lasagna with ground beef but when I want comfort food that’s satisfying but not heavy, I make this instead. I try to incorporate seasonal vegetables in my meals whenever possible so in warmer weather, that usually means cold vegetable or pasta salads. But sometimes a cold salad just won’t do. One of the
I never really understood orzo. Rice-shaped pasta? Pasta-flavored rice? I was never quite sure so I avoided it altogether — until now. This dish is actually Hayley’s recipe– my daughter and co-author of this blog, so this is is actually a review. It’s good! Serve this as a side dish with fish or roast chicken, or
